1.To make basic risotto, place stock and wine in a medium saucepan; bring to a simmer and keep at a gentle simmer. Heat oil and half the butter in a heavy-based medium saucepan; cook onion and garlic, stirring, 5 minutes or until onion is soft. Add rice; stir 2 minutes. Stir in 1 cup stock mixture until liquid is absorbed. Continue adding mixture, 1 cup at a time, stirring frequently, until liquid is absorbed after each addition.
2.Heat olive oil in a frying pan over medium heat; cook onions and leaves, stirring, 2 minutes or until spinach is just wilted.
3.Stir spinach mixture into risotto with thinly sliced salmon. Spoon risotto into bowls, top with torn salmon pieces and mascarpone. Sprinkle with dill. Serve immediately.